A cookbook and a fascinating glimpse into Canadian history.
Born a two-pound preemie in 1917, Dennis Wong may have begun his love of food after spending the first months of his life keeping warm in his mother's cooking oven.
Miraculously surviving his tenuous beginning, Dennis went on to pursue an ambitious culinary career, opening two Chinese-Canadian cafés in Prince Albert, Saskatchewan, to introduce countless adventurous Canadian diners to Chinese food.
In Chow, Dennis's daughter Janice Wong tells her father's tale through heart-rending stories and traditional Chinese village recipes.
A collection of more than 50 simple family fare dishes, Chow contains early photographs, immigration documents, 1940s restaurant menus, and handwritten recipes that trace the history of some of Canada's first ethnic restaurants. Written with refreshing sincerity, Chow is both a terrific cookbook and a detailed record of an intriguing chapter in Canadian history.
It includes recipes for:
<ul>
<li>Dungeness Crab with Black Bean Sauce</li>
<li>Steamed Chicken with Rice, Sausage and Mushrooms</li>
<li>Asparagus, Mushrooms and Pork</li>
<li>Chinese Barbecue Duck</li>
<li>Peking Doilies</li>
<li>Wong's Chocolate Chip Cookies.</li>
</ul>

Chow: From China to Canada: Memories of Food and Family

Biographies & Memoirs

Wong, Janice

Community & Culture

Whitecap Books

Chef Janice Wong's approach to cuisine is novel and innovative--she views familiar items in a different light, twisting and combining them in a unique way. In this book with dim sum expert Chef Ma Jian Jun, Chef Wong brings her unique concepts and presentation to the traditional Cantonese art of dim sum. Together they have pioneered a collection of over 90 traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Wong's pastry vision.

Dim Sum: A Flour-forward approach to Traditional Favorites and Contemporary Creations

Cookbooks, Food & Wine

Jian Jun, Ma

Regional & International

Gatehouse Publishing

A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate.This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.

Perfection In Imperfection

Desserts

A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.

Perfection In Imperfection: A Culinary Journey Through the Senses of Chef Janice Wong

Ma, Jian Jun

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Books by Wong, Janice